Lo-Fat Cornmeal-Pecan Shortcakes w/Lemon Curd & Blueb

Recipe Ingredients

		Blueberry Filling
4		Fresh blueberries
1/2		Water
1/3		Granulated sugar
1		Pure vanilla extract
		Shortcakes
1		All-purpose flour
1		Yellow cornmeal
		Preferably stone-ground
1/4		Granulated sugar - plus 1
2		Baking powder
1		Baking soda
1/2		Salt
1/4		Reduced-fat cream cheese
3/4		Buttermilk - plus 2
1		Canola oil
1		Pure vanilla extract
2		Chopped pecans
		Lemon curd
		See recipe

Recipe Instructions

TO MAKE BLUEBERRY FILLING:

In a saucepan, combine 2 cups blueberries, water and sugar. Bring to

a boil over medium heat. Cook, stirring, until berries soften into a

sauce, 3 to 5 minutes. Remove from heat and stir in remaining 2 cups

blueberries and vanilla. Set aside. (The filling

TO MAKE & ASSEMBLE SHORTCAKES:

1. Preheat oven to 425°F. Lightly oil a baking sheet or coat it with

nonstick spray.

2. In a mixing bowl, whisk flour, cornmeal, 1/4 cup sugar, baking

powder, baking soda and salt. Using a pastry blender or your fingers,

cut cream cheese into dry ingredients untilmixture resembles coarse

meal.

3. In a glass measuring cup, combine 3/4 cup buttermilk, oil and

vanilla. Make a well in the dry ingredients. Add wet ingredients and

stir with a fork until just combined. (Dough will be slightly sticky;

do not overmix.)

4. Turn dough out onto a lightly floured surface. Gently pat into a

3/4-inch-thick circle. With a floured knife, cut dough into 8

triangles; place on prepared baking sheet.

5. In a small bowl, combine pecans and remaining 1 tablespoon sugar.

Brush shortcake tops with remaining 2 tablespoons buttermilk and

sprinkle with pecan mixture.

6. Bake shortcakes for 10 to 12 minutes, or until golden. Transfer to

a wire rack to cool slightly.

7. To serve, split shortcakes in half with a serrated knife. Set

bottoms on dessert plates. Spoon on blueberry filling and lemon curd.

Set tops on at an angle. Serve immediately.

380 calories per serving; 7 grams protein; 9 grams fat (3.2 grams

saturated fat); 72 grams carbohydrate; 445 mg sodium; 38 mg

cholesterol; 5 grams fiber.

Busted by Gail Shermeyer <[email protected]>

Shared by: Dee; jackssweetthings

WW Pointed by Mary [[email protected]]10/24/00

7.5 WW POINTS

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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